2 tablespoons softened cream cheese,
3 tbsp. real mayonnaise,
1 tbsp. extra virgin olive oil,
1 teaspoon apple cider vinegar (or white),
1 tsp. brown sugar,
1 tsp. fresh chopped basil,
1 pinch onion powder,
1 tsp. virgin coconut oil,
1/2 tsp. sea salt, or to taste.
Recipe: I have designed this veggie dip recipe as a healthy alternative to the store-bought dressings. You should always pay attention to the ingredient list of all pre-packaged foods. In this case, choose cream cheese and mayo with the shortest ingredient list, and ones that ideally contain all-natural ingredients. If you really do pay attention to the ingredient lists, you will notice that quite often major brand names are not the best choice.
Start with softening the cream cheese and breaking all the lumps with a fork. Add all the ingredients to a small mixing ball and stir well with a whisk. Make sure there aren't any cream cheese lumps remaining in the dip. Dip a piece of vegetable to see if the taste needs to be adjusted. It is easy to adjust the taste with the addition of little salt, brown sugar, or vinegar.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.